Wine Braised Short Ribs with White Cheddar Mashed Potatoes

Ingredients

• 1.5 pounds boneless beef short ribs (use 2 pounds if using bone-in ribs)
• salt and pepper to taste
• 2 Tablespoons extra virgin olive oil or ghee (clarified butter)
• 1/2 large yellow onion, diced
• 3 cloves garlic, minced
• 12 ounces baby portobello mushrooms, sliced
• 1/4 cup tomato paste
• 2 cups red wine (we like a hearty merlot or cabernet)
• Fresh chopped parsley (optional), for garnish
• 2 pounds yukon gold or butter potatoes, cleaned and cut into 2-3" pieces
• 3 ounces unsalted butter (about 6 Tablespoons)
• salt and pepper to taste
• 2/3 cup half and half
• 1 cup shredded white cheddar cheese

Instructions

1. 1

   --- FOR THE BRAISED SHORT RIBS: ---

2. 2

   Heat oven to 250 degrees Fahrenheit.

3. 3

   Heat oil in a dutch oven (I love my Le Creuset) over medium heat.

4. 4

   Generously season all sides of the short ribs with salt and pepper.

5. 5

   Add short ribs to hot oil and sear for 3-4 minutes per side until browned. Try not to move the short ribs once you put them down!

6. 6

   Remove short ribs from dutch oven and set aside. They won't be fully cooked yet - that's ok!

7. 7

   Return dutch oven to stovetop over medium heat. Add onion and garlic. If the pan looks too dry, add another splash of olive oil. Sauté 2-3 minutes until onion is translucent.

8. 8

   Add mushrooms to dutch oven and stir to combine. Cook 5-7 minutes more, until mushrooms have reduced and onions have begun to caramelize.

9. 9

   Add salt and pepper to taste.

10. 10

    Add tomato paste and stir to combine.

11. 11

    Add red wine to dutch oven to deglaze. Make sure to scrape any browned bits off the bottom of the pan with a wooden spoon!

12. 12

    Bring the mixture up to a simmer, then turn off the heat.

13. 13

    Add short ribs back to the dutch oven, nestling them in with the onions and mushrooms.

14. 14

    Cover dutch oven with a tight fitting lid. Bake at 250 degrees F for 4-5 hours until short ribs easily pull apart with tongs or a fork.

15. 15

    Remove short ribs from oven and let cool for 10-15 minutes. Skim off any fat that's risen to the top.

16. 16

    If the broth looks too watery, you can bring it to a simmer over medium heat on the stovetop and cook it until it's reduced to a consistency you like.

17. 17

    Serve immediately over White Cheddar Mashed Potatoes (optional - recipe below). Garnish with a bit of fresh chopped parsley if desired.

18. 18

    --- FOR THE WHITE CHEDDAR MASHED POTATOES: ---

19. 19

    Cook potatoes in lightly salted water (I use 1 Tablespoon of Kosher salt per 6-8 cups of water) until they are easily pierced with a fork, about 30-45 minutes.

20. 20

    Drain potatoes and set aside.

21. 21

    Return pot to stove over medium heat. Add butter, salt, pepper, and half and half to pot and cook, stirring frequently, until barely simmering. Turn off the heat.

22. 22

    Return potatoes to pot and mash with a potato masher.

23. 23

    Add shredded white cheddar cheese and stir until cheese has melted fully into the mashed potatoes. Taste and add seasoning if necessary. If the potatoes are too dry, add another splash of half and half or a little more butter.

24. 24

    Top mashed potatoes with wine braised short ribs and fresh chopped parsley (optional) and serve immediately.